Description
Creamy, tangy, and packed with crunchy veggies, this Cheddar Sour Cream Macaroni Salad is the ultimate make-ahead side dish for BBQs, potlucks, and busy weeknights. Loaded with sharp cheddar cubes and a rich sour cream dressing, it gets even better after chilling.
Ingredients
Scale
- 1 lb ziti pasta
- 1 ½ cups mayonnaise
- ¼ cup sour cream (or Mexican crema)
- 1 red bell pepper, very finely diced
- 1 medium red onion, very finely diced
- 1 large carrot, grated and chopped finer
- 2 celery stalks, very finely diced
- 2 teaspoons celery salt (or to taste)
- 2 teaspoons celery seed (or to taste)
- 2 tablespoons diced pimientos with some liquid
- 1 lb block cheddar cheese, diced very small
- 2 teaspoons white sugar
- Fresh parsley, minced (optional)
Instructions
- Cook the pasta according to package directions until al dente.
- Drain and rinse well with cold water. Let drain thoroughly.
- In a large bowl, combine diced onion, bell pepper, and celery.
- Sprinkle with celery salt and celery seed. Toss to coat.
- Add diced pimientos with a spoonful of the liquid.
- Add grated carrot and mix well.
- In a separate bowl, whisk together mayonnaise, sour cream, and sugar.
- Optional: Add a pinch of celery salt and celery seed to the dressing.
- Let the vegetable mixture sit for 15 minutes.
- Add dressing to vegetables and toss until coated.
- Fold in the cooked pasta. Taste and adjust seasoning.
- Gently fold in the small cubes of cheddar cheese.
- Cover and refrigerate 4–6 hours or overnight for best flavor.
Notes
- Dice vegetables very small for the best texture in every bite.
- Block cheddar works better than pre-shredded cheese.
- If the salad thickens after chilling, stir in a spoonful of mayo before serving.
- Best served cold.
- Can be made up to 24 hours ahead.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: lunch , Side dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 34 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 55 mg